Blueberry Snack Cake

Blueberrysnackcake
I saw this recipe pop in my box from Food52 last week.  One of my favorite things about Food52 and there are many is that the recipes always work.  That is huge.  There are a many food sites on the web but knowing that when you read a recipe that it is going to actually work is not always the case.  Food52 is curated from the crowd and I can tell you that the recipes are good…and they work.

We were having a house of people for the weekend so I cooked, baked and prepared for the group coming through.  Thought this was a nice little treat to have around. 

1 cup all-purpose flour

3 tablespoons cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 pound (1 stick) unsalted butter, softened

1 cup + 1 tablespoon sugar, divided use

2 eggs

1/3 cup whole or lowfat milk

1 1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

2 cups blueberries

1 cup chopped pecans

Preheat oven to 350.  Use a 9" square pan for this.  I actually used a larger pan and upped each ingredient about 25%.  Not an exact science but it worked.

Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.

Using an electric mixer or a food processor, cream the butter and 1 cup of the sugar together until smooth. Add the eggs, milk, vanilla, and lemon zest and process or beat until smooth. Spoon the flour mixture into the processor or bowl and pulse or beat just until the flour is incorporated. If the batter is in a food processor, transfer it to a large bowl.

Sprinkle the blueberries over the batter and gently fold them in, just until combined. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the nuts and then with the remaining 1 tablespoon of sugar.

Bake about 40/45 minutes or until you insert a toothpick in the center and it comes out clean.